Ingredients
1-1/2 cups water3/4 cup packed dark brown sugar3/4 cup soy sauce2 tablespoons lemon juice3 small onions, sliced3 garlic cloves, minced1-1/2 teaspoons ground ginger1 beef rump roast or bottom round roast (4 pounds)12 to 14 sandwich rolls, split
Preparation
In a gallon-size resealable plastic bag, combine the first seven ingredients; add roast. Seal bag and turn to coat; refrigerate overnight, turning occasionally.
Transfer roast and marinade to a Dutch oven. Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Thinly slice; serve beef and juice on rolls.
